Gluten free Lorne sausage

Posted in British food, gluten free, recipe, sausages on June 23rd, 2020 by stuart — Be the first to comment!

Lorne sausage is Scotland’s own sausage. Made well, with good ingredients, it is delightfully different. Sadly all too many are made without care and with iffy ingredients, so they are merely “tasty” instead of “delightful”. Here’s a gluten free version for those who have to avoid wheat and other gluten bearing grains.

  • 1 cup rice, cooked in 2 cups lightly salted water, cooled in fridge overnight
  • 4lbs ground meat
  • 2 tsp ground black pepper
  • 2 tsp ground nutmeg
  • 3 tsp ground coriander seed
  • 3 tsp salt
  • Weigh the cooked rice. Add water to make 800g / 1lb 12oz. Add in all the ground spices and salt. Grind up to a rough paste in your food processor or with mortar and pestle – you don’t want it totally smooth, but you want to avoid too many intact grains. Basically, don’t sweat it as this is going to make a “rustic” sausage.

    Mix the ground rice and spice blend into the ground meat. You’ll notice I didn’t specify which meat to use, this is because you can use whatever you have to hand. Beef, pork, chicken, or any combination you wish, just be sure to not use really lean cuts – you want the sausagemeat to be fairly fatty otherwise it’ll dry out when you cook it.

    Take your thoroughly blended sausagemeat and place it into a loaf pan. Cool thoroughly in the loaf pan then turn it out and cut into slices – a serrated blade works better if you have one.

    Fry in a little butter or over a grill or under a broiler until it’s cooked – I’m not giving you a cook time because I cut them thick and you might cut them thinly. You’ll want to see a good dose of Golden Brown And Delicious appearing there. Don’t forget to let it rest a couple of minutes before eating it.

    And there you have it – Scotland’s rustic sausage, Lorne. No casings needed.

    OPTIONAL INGREDIENT – add 1/4 tsp pink salt / Prague Powder #1 to the spice blend. This will keep the meat the pink colour I associate with Lorne, but don’t use it if you don’t have it. Concentrate on Golden Brown and Delicious!

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    Peanut butter and dark treacle popcorn

    Posted in gluten free, recipe, sugar, vegetarian cooking on May 21st, 2020 by stuart — Be the first to comment!

    This is one of those tweak recipes that makes you go WOW. It’s sweet, salty, savoury, and with a touch of bitterness. It’s also gluten free and vegan. Feel free to substitute to cater for allergies.

    This recipe makes a decent snack size portion for 2 to 3 people. It’s also quite filling!

  • 1/4 cup popcorn kernels
  • 1/2 cup dark treacle (or molasses, or honey, each will change the overall flavour)
  • 1/3 cup sugar
  • heavy pinch salt
  • 1/2 cup peanut butter
  • Pop the popcorn via your preferred method. I stick it in the microwave on popcorn setting.

    While the popcorn is popping, put the treacle and the sugar in a saucepan and bring to the boil. Once it’s boiling, add a heavy pinch of salt. Stir in the 1/2 cup peanut butter, bring back to the boil and then take off the heat.

    Decant the popcorn into a large bowl. Pour over the treacle / peanut butter mix and stir. Allow to cool before you destroy it!

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    Oat and banana waffles

    Posted in gluten free, recipe on May 18th, 2020 by stuart — Be the first to comment!

    Nice and simple, and gluten free.

    Preheat your waffle iron.

  • 1 heaped cup oats
  • 1 medium banana
  • 1 teaspoon baking powder
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 2 eggs
  • drizzle of molasses just for flavour
  • up to 1/4 cup milk
  • Add the first 5 ingredients to your food processor. Blend to a smooth paste. Add the eggs and molasses and blend. Drizzle in milk to make a somewhat wet batter.

    Makes about 3 or 4 waffles, depending on your waffle iron. Serve with maple syrup or pancake syrup.

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    Queen of Puddings

    Posted in British food, dessert, gluten free, jams, pudding, recipe on May 10th, 2020 by stuart — 2 Comments

    For Mother’s Day, I asked my wife to choose a pudding we’d never had before. To be extra mean I handed her a book with over 140 classic British Pudding recipes – how horrible I am!

    She chose Queen of Puddings. I have had this once before in my whole life. It’s one I felt nervous about making, because… well, I’m not sure why. I just was.

    Thankfully the nerves were unnecessary. It’s actually quite easy to make, as pudding should be. And as a bonus, it’s easy to make gluten free!

  • 180g / 6.5oz breadcrumbs OR an equal mix of corn flakes and oats
  • 150g/5oz caster sugar (take granulated sugar and pulse in food processor till fine but not powder)
  • 600ml / 20oz / 2.5 cups milk
  • 60g / 2oz unsalted butter
  • 1/2 tsp vanilla
  • 4 large egg yolks
  • 4 large egg whites
  • 100g / 3.5oz berry jam
  • Optional: zest of 1 lemon
  • Stir the breadcrumbs (or GF option) to mix with the zest and 30g/1oz of the sugar.

    Combine the milk, butter, and vanilla in a pan and heat gently until the butter is just melted. The mix should be slightly more than blood warm. Whisk the egg yolks into the warm milk then stir into the crumbs. Leave the mix to stand and soak for 10 minutes while you heat the oven to 180c/350f. Make sure they soak for at least 10 minutes.

    Pour the mixture into a buttered pie pan and bake for 20 to 30 minutes until it is cooked through and set – although it’s technically a custard, you want it to set fully.

    Warm the jam in a small pan or in the microwave until it’s liquid. Spread the jam over the baked base – it should make a generous coating.

    Whisk the egg whites to stiff peaks and gently fold the sugar in to make the meringue. Pile over the jam, spreading to the edge of the pie dish.

    Bake the meringue for 10 minutes or so until it’s lightly golden brown and slightly crunchy. Let the pudding cool down until it’s room temperature.

    Serve at room temperature or cold. Be prepared for some slight cognitive dissonance – it looks like pie, but it eats like pudding!

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    Stuart’s Gluten Free Simnel pudding

    Posted in British food, dessert, gluten free, information, pudding on April 20th, 2020 by stuart — Be the first to comment!

    Simnel Cake is a British Easter tradition. I decided to take the cake recipe and convert it to make a Simnel Pudding, because everyone needs some pudding in their life!

    Makes 1 large pudding. You can double the quantities to make 2.

  • 250g/8oz mixed dried fruit
  • 25g/1oz stem ginger (finely chopped or grated)
  • 1/2 lemon (zest and juice)
  • 1/2 orange (zest and juice)
  • 50g/1.75oz ground almonds
  • 50g/1.75oz buckwheat flour
  • 50g/1.75oz white rice flour
  • 1 tsp baking powder
  • 1/2 tsp xanthan gum
  • 1/2 tbsp mixed spice such as pumpkin pie spice
  • 1/2 tsp ground ginger
  • 125g / 4oz / 1 stick soft butter
  • 125g / 4oz brown sugar
  • 2 large eggs, beaten
  • 1 portion marzipan
  • 2 tbsp dark rum or bourbon (optional)
  • 1-2 tbsp marmalade or apricot jam
  • Butter up your pudding basin.

    Put all the dry ingredients in a large bowl and mix or sift to combine. In a small bowl add all the fruit, ginger, zest and juices and stir to combine.

    Cream the butter and sugar. Blend in the flour and eggs in roughly 3 additions. Stir in the fruit and juices.

    Split the marzipan into 2 roughly equal portions. Pour half of the batter into the pudding basin. Form a rough disk with half of the marzipan and press gently onto the batter. Pour the rest of the batter on top of the marzipan disk. Steam for 2 hours.

    Pull the pudding out of your steamer. Pour the rum or bourbon on top, if using. Allow the pudding to cool for 20 to 30 minutes then turn out and brush with the marmalade or jam.

    Roll out the remaining marzipan to drape over the narrow top of the pudding. Use your hands to gently form the marzipan into a covering over the pudding.

    If you want to add a finishing touch, put the marzipan covered pudding under the broiler just until the top starts to brown, then serve.

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    Substitute for Ready Brek

    Posted in British food, gluten free on March 17th, 2020 by stuart — Be the first to comment!

    As a child I liked the sickly sweet sugar laden breakfast cereals, like every other kid. I also liked Ready Brek, laden with honey or treacle.

    Ready Brek wasn’t so easy to find in the USA when I looked a while back, so I set out to make it myself. I saw the recipes and didn’t believe they were so easy.

    Well. It genuinely is that easy. Ready?

    Take

  • 1/4 cup oats
  • pinch of salt
  • Blend them in your food processor into a flour, as fine or as coarse as you prefer. Place into a small saucepan with

  • 1 cup milk
  • and cook to your desired level of thickness.

    That’s it. I told you it was easy!

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    Burger seasoning

    Posted in gluten free, recipe on February 23rd, 2020 by stuart — Be the first to comment!

    Any burger can be improved by some seasoning. This blend helps up the flavour quite a lot, and can be easily multiplied up and/or tweaked to taste.

  • 2 tsp Salt
  • 1 1/2 tsp Black Pepper
  • 2 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 2 tsp Paprika
  • 2 tsp Smoked Paprika
  • 1/2 tsp Mustard Powder
  • Cook one side of the burger. Flip and season the cooked side. Once the second side is cooked, flip the burger again and season. Allowing your burger to rest will let the seasonings rehydrate and flavour the burger. Top it with your cheese of preference.

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    Brazilian Cheese Bread – Pao De Quejo

    Posted in gluten free, recipe on February 12th, 2020 by stuart — Be the first to comment!

    A naturally gluten free bread that also makes a good pizza base? Yes please!

  • 2/3 cup (160ml) milk
  • 1/3 cup (80ml) neutral oil such as avocado oil
  • 2 cups (450g) tapioca flour/starch
  • 6 ounces (170 grams) of cheese (Cheddar, mozzarella) (vary this to your taste, both for cheese variety and amount)
  • 2 eggs
  • (OPTIONAL: see edit) 1 tsp baking powder
  • seasoning to taste (I don’t add any, the cheese seems to add enough)
  • Add all the ingredients into your food processor. Blend them all together into a sticky mess. Be warned, this is an absurdly sticky dough – have everything prepared before you handle the dough because it will stick to everything!

    PAO ROLLS
    Preheat the oven to 450F / 230C.

    Grease up a muffin pan or cookie sheet. Divide the dough evenly between the muffin holes or into 12 blobs on the sheet. Bake for 8 to 10 minutes until they’re golden brown and delicious. Eat while piping hot. Serve with butter for an extra sinful treat.

    PIZZA
    Preheat the oven to 425F / 220C.

    Line a pizza pan with a silicone baking sheet. Spread the dough over the baking sheet. Par bake the base for 5 to 10 minutes, depending on if you want a softer or more cracker-like base. Add whatever sauce and toppings you like then bake for 15 minutes or until your topping is done. Feel free to tweak the cheese – a basic cheap orange cheddar will make a wonderfully aromatic, cheesy crust. Be careful which cheese you add, as the baking process will make the aroma and flavour of the cheese really vibrant, so go gently with the seriously sharp / mature cheeses as they could get overwhelming, which is fine if that’s what your looking for.

    EDIT JUNE 2020
    Thanks to feedback on this recipe from a kindly Brazilian person on Reddit, I have amended the baking powder to optional, as baking powder is not traditional in Brazilian Pao. Thank you, “AlehCemy”!

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    Haggis

    Posted in British food, gluten free, recipe, sausages on January 24th, 2020 by stuart — Be the first to comment!

    Now that I have made you recoil in terror, here is how to make Scotland’s national sausage with ingredients available in the US.

    Yes, I called it a sausage, because that’s what it is!

    SPECIAL EQUIPMENT NEEDED

  • meat grinder
  • vacuum sealer
  • vacuum bag
  • sous vide setup OR large lidded pot
  • INGREDIENTS

  • 1 large onion, diced
  • 4 tbsp butter
  • 1/2lb steel cut (pinhead) oats
  • 1 cup broth or stock (chicken or veg)
  • 1lb lard or suet
  • 3lb lamb, cut into bite sized chunks
  • 1lb ground beef
  • 1 tbsp allspice
  • 1.25 to 2.5 tbsp salt *to taste
  • 1 tsbp freshly ground black pepper
  • 1 tbsp mustard powder
  • Cook the onion in the butter over medium-low heat till soft and the sharp onion smell has dissipated. Add in the oats, stir the oats into the butter and cook briefly. Add the stock, bring back to a boil. Add the lard or suet, heat just till melted. Add the salt and the spices and stir to combine. Set this to one side to cool while you move on to the grinding.

    Grind the lamb on coarse grind into a large bowl. Once all the lamb is ground, add the ground beef into the bowl. Pour the mixed oats, stock, and spices into the same bowl. Mix thoroughly with your hands until it all comes together in a sticky mess.

    Transfer the sticky mess to a vacuum sealer bag. Vacuum seal according to instructions.

    Set your sous vide to 180F / 82C. Cook on sous vide for 3 hours. If you don’t have sous vide, use a large pot on the stove, bring the water to a simmer (180F to 190F, 82C / 87C). Simmer for 3 hours, topping up the water as needed.

    Allow the haggis to sit at room temperature for the duration of the Ode To A Haggis and serve with mashed potatoes and neeps (mashed, boiled turnips, or if you prefer, roast parsnips instead if you don’t like turnips).

    If you would like to add some of the offal flavour you can substitute 1lb calf’s liver for the ground beef. You should be aware that some people might prefer to not know about this addition…!

    Don’t forget the whisky!

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    Marzipan

    Posted in gluten free on December 25th, 2019 by stuart — 1 Comment so far
  • 103g ground almonds (sweet almonds)
  • 149g powdered sugar
  • 1 tablespoon home made golden syrup
  • 1/4tsp almond flavouring (bitter almond flavour)
  • enough water to make a thick dough (add a very little water at a time)
  • Sift together the first 2 ingredients so they are well combined. Add the golden syrup and almond flavouring and stir well. Add water as instructed. Refrigerate, preferably overnight, to allow the ingredients to properly combine.

    Marzipan is something I always disliked as a kid. To be fair, most of the commercial marzipan I ate was not very good. Making it yourself doesn’t take long. isn’t complicated, is dirt cheap, and it tastes fantastic. What are you waiting for?

    Side note: don’t worry about getting exactly 103 grams or 149 grams. A gram or two either side won’t make must difference.

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